Avoid foods high in saturated fat and cholesterol. Choose skim or low-fat milk, low-fat yogurt and reduced-fat cheeses. Eat more fish and poultry. Limit servings to five to seven ounces a day. Trim visible fat. Limit egg yolks. Substitute two egg whites for one whole egg or use an egg-substitute. Eat more fruits and vegetables, whole grains, breads and cereals. Use less salt and fat. Season with herbs and spices rather than with sauces, gravies and butter
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How to eat your way to cardiovascular wellness - 1/26/06
In 'The Road to a Healthy Heart Runs Through the Kitchen', Joseph C. Piscatella offers nutritional analysis and recipes. Read an excerpt.
Good to know, for the primary and secondary prevention of heart attack and brain attack/stroke
Epidemiologic studies (EDS) have revealed risk factors (encompasses some new, novel, or emerging) for atherosclerosis, which includes age, gender, genetics (gene deletion, malfunction or mutation), diabetes (considered as being the highest risk factor), smoking (includes secondhand), inactivity, obesity (a global epidemic, "globesity") high blood pressure (hypertension), high LDL, small, dense LDL, RLP (remnant lipoprotein), high Lp(a), high ApoB, high Lp-PLA2, high triglycerides, HDL2b, LOW HDL (less than 40 mg/dL, an HDL level of 60/65 mg/dL or more is considered protective against coronary artery disease), high homocysteine (now questionable), and high C-reactive protein (CRP/hs-CRP).